Steak with Chimichurri | Happy and Full

Happy and Full

Name: Steak with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Green Giant Fresh Iceberg Lettuce; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Vinegar, Red Wine; Little Bear Curly Parsley; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Organic Potted Oregano; Near East Couscous Mix, Parmesan,; Colo-Pac Produce, Inc. Shallots Onions; Rolled Stuffed Beef Flank Steak With Provolone Cheese; Oppy Organic Meyer Lemons; El Guapo Garlic Powder

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Steak with Chimichurri

Serves 215 mins prep30 mins cook

This dish features flank steak grilled to perfection, accompanied by crispy potatoes tossed in olive oil and garlic, and a vibrant chimichurri sauce made with parsley and spices. Perfect for a fancy dinner!

0 servings

What you need

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

pepper

iceberg lettuce

salt

tsp red wine vinegar

bunch parsley

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

chili flakes

tsp oregano

parmesan

shallot

flank steak

lemon

garlic powder

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Instructions

1: Roughly chop russet potatoes and toss with olive oil, garlic powder, Parmesan, salt, and pepper.

2: Bake at 425°F for 25 minutes.

3: Blend a small bunch of parsley with oregano, garlic cloves, lemon juice, olive oil, chili flakes, shallot, and red wine vinegar to make chimichurri sauce.

4: Pat dry flank steak and season with salt and pepper.

5: Grill steak for 4 minutes per side or to your liking.

6: Cut iceberg lettuce into quarters and top with Parmesan, crispy bacon, and your favorite dressing.

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